Slow Cooker Cajun Corn and Shrimp Chowder
So two weekends ago the weather was bitter cold, icy and snowy forcing us inside on the treadmill for a 7.5 mile long run. This weekend was a huge flip… so beautiful outside and although part of our 9 mile training run was tough it was just so good to be soaking up some sunshine. After brunch with my parents (you know, had to eat back all those calories I had burned!) we pretty well spent the rest of the day outside. We tried to just enjoy every last minute of warmth and no jackets that we could because this week we are back on a roller coaster of temperatures.
While I love having the break from the cold since it certainly helps improve my mood, I’m not loving the sniffly noses and scratchy throats. Just when we get adjusted everything goes and flips around on us.
My cure for these ailments? Soups! Stews!! Chowders!! Whether warm or cold I could eat soup every day. And when your throat is feeling yucky? Nothing is more soothing or easier to eat.
The added benefit of this Cajun Corn Chowder is the bit of spice! Will totally clear up any stuffy noses. Make some of this super easy chowder for dinner and everyone will be feeling back to their best in no time!
Slow Cooker Cajun Corn and Shrimp Chowder
- 16 oz bag frozen sweet corn
- 1/2 pound red baby potatoes
- 1/4 cup flour
- 1 1/2 teaspoons cajun seasoning
- 4 cups chicken broth
- 1/2 cup heavy cream for later
- 12 oz shrimp small peeled deveined and tail-off (for later)
- salt and pepper to taste
- Wash and dice potatoes into bite sized chunks
- Add potatoes and corn to slow cooker and toss to coat with flour
- Add cajun seasoning and broth
- Cover and cook on high for 2-3 hours or low for 4-6
- Switch slow cooker to high
- Add cream and shrimp
- Cook for another 30-60 minutes until shrimp is cooked through and pink
- Add salt and pepper to taste and serve
Hey there! My potatoes aren’t seeming to get soft enough. Slow cooker on high from 3pm-6pm have another 30 minutes to go. Anyone else have this problem, or is this the intended texture? Thanks!!
Hi Courtney! The potatoes should be fork tender. Sounds like they need more cooking time.
How can I make the sauce thicker? The flavor is delush but NY sauce is thin
Hi Tonya! You can make a little additional flour (or even cornstarch) slurry by mixing equal amounts flour and water and let it simmer in the soup to thicken. Otherwise, you can also reduce the amount of chicken broth the next time you make it.
A. This is really a bisque, which is better than a chowder anyway.
B. I added a half pound of lump crab meat.
C. This was the best slow cooker recipe I have ever had. Ever. I can’t wait to have it again.
Thanks! Glad you enjoyed 🙂
Tried this for dinner tonight with CANNED corn and CANNED new potatoes diced and it was great! Fasst and easy, too.
Seriously a keeper. Thx so much!
Blessings, Jennifer. ?
Thank you so much for the feedback, Judy! We are so glad you enjoyed the recipe!
This dish was a real winner! Thank you 🙂
I’m adding chicken with the shrimp guess I just add chicken around 2 hours b4 totally cooked huh? Its chicken breast in small cuts
Yes, if the chicken is cut up into small chunks it should take 2-3 hours to cook.
hi i am really cooking forward to making this recipe for my family tonight i was wondering why you to the veggies in flour and do i flour them in a separate bowl then add to my crock pot or do i toss them in crock pot to have to access flour
Hi Destiney – you can just toss them with the flour right in the crock. It helps distribute the flour so that when you add the liquid it doesn’t clump.
For best results, stir the potatoes and corn around in the heated slow cooker along with some melted butter or oil, so that the flour cooks a little and doesn’t taste raw. You’re actually making a light cream sauce.
The Cajun spice makes this a new dish!!!
That’s a great suggestion Carole! Thanks!
Hi! Just wondering if I could add 1/2 lb of smoked sausage to this and what, if any, changes would need to be made to the amount of chicken broth and heavy cream. Thank you.
I think that would be great! I probably wouldn’t add any extra broth to start with but if it seems to thick at the end you could add an extra 1/2 cup or so.
This looks amazing, great for a winters day.
if i were to used cooked frozen shrimp, should i still add the same way as if it were fresh uncooked?
Hi Lindsay! I would just thaw the shrimp and then toss in at the end just long enough to heat through.